WW

Recipes

BLACKENED SALMON TACO SALAD

Allergens:

eggs, fish, milk, soybeans, sulphites

HACCP rules:

CCP 1: Cooking, CCP 2: Cooling, Espresso Bar Ops, Food Preparation & Service Handling

Prep Time:

180

Yield

1

Shelf Life

0.95833333333333

3 ozLittle Gem LettucerecipeBLACKENED SALMON TACO SALAD
1 ozshredded cheddarBLACKENED SALMON TACO SALAD
1 ozCorn – GrilledrecipeBLACKENED SALMON TACO SALAD
1 1/2 ozbaby medley tomatoeswashedhalved
1/4 eachavocadopeeled3/8″ dice
3/4 flozAioli – Chipotle LimerecipeBLACKENED SALMON TACO SALAD
1 ozTortillas – Corn – BakedrecipeBLACKENED SALMON TACO SALAD
2 ozSalmon – Blackened, SaladrecipeBLACKENED SALMON TACO SALAD
7 leavesfresh cilantroleaveswasheddried
2 flozVinaigrette – Cilantro LimerecipeBLACKENED SALMON TACO SALAD

1
Place Little Gem into a 32 oz container. Gently press Lettuce to form a stable and level base for the remaining ingredients.
2
Evenly distribute cheddar, Corn, tomatoes and avocado over the greens.
3
Drizzle Chipotle Lime Aioli in a zig zag pattern over the salad.
4
Evenly distribute Tortillas, then Salmon and cilantro leaves over the salad, as shown in the photo.
5
Chill to 40°F, then place lid on container.
6
Follow labeling procedures.
7
Serve with a ramekin of Cilantro Lime Vinaigrette.

1 Day shelf-life item on your SC Food Corral Waste Tool.